Groundnut, or peanut (Arachis hypogaea), is one of the most widely cultivated oilseeds in tropical and subtropical regions. The seeds contain 40–50% oil and around 25% protein, making them valuable for edible oil extraction and direct consumption. Groundnut oil is popular in cooking for its mild flavour, high smoke point, and nutritional benefits, particularly its content of monounsaturated fats. Beyond oil, groundnuts are consumed roasted, boiled, or processed into peanut butter, confectionery, and snacks. The residual groundnut cake is an excellent protein source for livestock feed.

India, China, Nigeria, and the United States are among the leading producers, supporting local consumption and international trade. Groundnuts are also rich in vitamins, minerals, and antioxidants, making them appealing as a nutritious crop. Their versatility across food, oil, and feed makes groundnut a cornerstone of the global oilseed economy.